A collection of my recipes & food related thoughts…

Fish Pakoras

Fish pakoras are my absolute favourite, so I was really excited to see that you guys totally agree – you voted to see a recipe for these in last month’s Twitter poll. I apologise it has taken me a little longer than usual to get this out to you, but I’ve been super busy setting up the The Spice Club’s new cookery classes in Birmingham (Eeek… can’t wait!).

I appreciate the last couple of posts have focused on “deep fried goodness” – clearly a sign that my body is going into hibernation mode, but I couldn’t resist. I really hope you enjoy these delightful morsels of deliciousness. Let me know what you think! Tweet/facebook/insta me….heck linkedin me if you must. I love feedback.

Place all the "fish marination" ingredients into a bowl and mix well. Leave aside for 20 minutes.

Heat oil in a pan (a small wok type pan works best) on a low heat setting.

To this bowl, now add the "batter" ingredients and gently combine everything together (it is best to use your hand to do this). Every piece of fish should be well coated in a thick paste like batter. (You may need to adjust the amount of gram flour or yoghurt to achieve this thick paste consistency).

Increase the heat of the oil pan and test the temperature of the oil by adding in a small piece of fish/batter. It should take about 5 seconds for it to rise from the bottom of the pan to the top.

Now carefully add the fish pieces to the oil. Cook in batches and do not overcrowd the pan.

Fry on medium heat for 4-5 minutes. Each piece should be crisp and golden all over.